Sweet Corn And Tomato Saute Food

CHICKEN WITH A SWEET CORN & POTATO SAUTE

Steps:

• Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute.
• Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion.
• Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces.
• Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender.
• Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side.
• Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts.
• Serve the chicken on top of the saute. Yum! Makes great leftovers, too.

SAUTEED CORN WITH TOMATOES & BASIL

Steps:

• In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.

CORN AND TOMATO SAUTE

Steps:

• Heat oil and butter in a large nonstick skillet over medium high heat.
• Stir in corn and tomatoes and saute until tomatoes just begin to split.
• Remove from heat and stir in chives.
• Add salt and pepper and serve.

SAUTEED FRESH SWEET CORN AND GREEN ONIONS

Steps:

• Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
• Chop 1 bunch of green onions using a good portion of the green part.
• Heat large sauté pan and add butter and olive oil (be sure not to burn) add corn and green onions and sauté for 4-5 minutes, top! Do not over cook!
• Season with salt and pepper and ENJOY immediately!
• Variations: Add chopped red pepper, garlic, green pepper, etc.

ROASTED SWEET CORN AND TOMATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
• While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.).
• When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.